Tofu "Egg" Salad

I'm continuing the recipes from my Summer Sunday Brunch, but, remind me to tell you about my wonderful Summer Dinner on the Deck menu!  This Tofu "Egg" Salad proved to be a surprise hit, but, admittedly, several of the brunch guests carefully watch their fat and cholesterol intake.  The original recipe is from kblog.lunchboxbunch.com, but, of course, I made some changes.  Enjoy!

Tofu "Egg" Salad

Ingredients:

12 ounce package firm tofu

1/3 cup organic mayo

1/3 cup horseradish mustard (the original recipe suggested classic Grey Poupon)

1 teaspoon celery seed

1/8 teaspoon cayenne

1 teaspoon turmeric

1/4 teaspoon black pepper

1/2 cup chopped scallions, include the green sections

Instructions:

1. Prepare tofu by squeezing out the liquid and dicing into small cubes.
2. Mix scallions, seasonings, mayo, mustard with the tofu.
3. I smashed some of the tofu cubes to achieve a somewhat smoother texture.
4. The author said add celery for crunch, if you wish. I think I'll add pickle relish next time.
5. Chill until ready to serve.